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Monday, November 1, 2010

Double Chocolate Zucchini Bread

When things are quiet here, I browse through food blogs the way others do magazines. I admire some and learn from others, always gleaning tips and tidbits that have the potential to make our next meal something really special. As a result, my bookmark folder is an embarrassment of riches that I'd be ashamed to let others see. While not talking numbers, I can happily report that I'm now current through the summer of 2009. While it took a while, I was finally able to make this wonderful Double Chocolate Zucchini Bread, originally featured at Baking Bites that summer. If you're not familiar with the site, stop by and see what's happening. You'll be happy that you did. This lovely cake-like bread was worth waiting for. It is moist. It is flavorful. It is chocolate. I know you'll love it, so rather than gab I'll get right to it. Here's the recipe for one of the best zucchini breads I've ever had. I did say chocolate, didn't I?

Directions:
1) Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan. Set aside.
2) Sift flour, cocoa powder, sugar, baking powder and salt into a large bowl.
3) Whisk eggs, vegetable oil, buttermilk and vanilla together in a medium bowl.
4) Add wet to dry ingredients and stir until almost fully combined. Add zucchini and chocolate chips and stir until evenly distributed in batter (batter should be fairly thick).
5) Bake for 50-55 minutes, or until a toothpick inserted into center comes out clean or with only moist crumbs attached. Turn loaf out of pan and cool on a wire rack before slicing. Yield: 1 loaf.

I really like the combo of chocolate and zucchini, Mary.Do you ever copy a recipe and then forget where you got it? Happened to me last week. I thought it was in a cookbook, but now can't find it! Usually I write the source, but seem to have messed up this time. :( I'm hoping it will come to me in my sleep!

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